Tomato Pasta, Sweet Potato & Arugula Salad (VG)
Whether I’m hosting friends, or choosing meal prep for the week, I am never disappointed with this tomato pasta, sweet potato and arugula salad! The tangy tomato and fresh citrus crunch works so well with the warm sweet potato, not to mention my great love for pairing warm and cold food! This is a hugely satisfying vegetarian dish, full of healthy veggies, and can easily be adapted to vegan – see my notes below!
Notes
Serves 3-4. 1.5 hours total with Neapolitan sauce!
Because this is a three component recipe, I like to make my Neapolitan sauce the day before to eleviate some of the time spent in the kitchen, however, if you have the time, making it all in one go is totally doable! To keep this dish vegan, choose vegan pesto, as well as go for the brown sugar on the sweet potato as opposed to the honey. On that note, if you are a lover of dairy, some feta or mozzarella torn up in the salad is delicious!! The only reason I don’t add it is because since giving up dairy, I no longer have asthma.. small price to pay for healthy lungs! Lastly, if you don’t like sweet potato, sub for butternut – it does the same job!
If you’re a fan of sweet potato, heres another one of my dishes you might like!
Tomato Pasta, Sweet Potato & Arugula Salad (VG)
- Total Time: 1 hour 30 minutes
- Yield: 3-4 1x
Description
Tomato pasta, roasted sweet potato & arugula salad (VG) – warm citrus flavors mixed with a cool fresh side
Ingredients
Ingredients
For the sweet potato!
- 2 x medium sweet potatos
- fresh thyme
- olive oil
- 1/3 tsp paprika
- 1 tbs honey or brown sugar
- salt & pepper
For the Salad and pasta!
- 1 large corgette
- 3 to 4 handfuls arugula, torn up
- 2 tbs pesto (V)
- 1/2 lemon, freshly squeezed
- 1 to 2 tbs olive oil
- 1/2 cup pine nuts
- salt & pepper
- pene pasta, GF
Instructions
- First step is to get the Neapolitan sauce going if you haven’t already made it prior (link pasted above)! Once you get to step 7, you can begin the sweet potato, pasta, and salad!
- For the sweet potato, I like to keep the skin on, but feel free to peel. Once washed, chop into 1 inch cubes as a rough guid. Throw into a mixing bowl with salt, pepper, paprika, sugar/honey, and a dash of olive oil. Add 5 to 6 sprigs of fresh thyme and give everything a good stir. This will cook in the air fryer for around 25 mins, at 365 deg, stirring half way.
- For the salad, grab a good size mixing bowl and get all the ingredients out. Before you start, take out a small frying pan and set it on a high heat. Add the pine nuts and toss them regularly for about 6-7 min, removing from the heat once brown and smelling toasted. At this point, you can get your pasta on the go, following packet instructions. Going back to the salad, slice off both ends of the courgette and discard. Chop in half at the centre and begin to peel long flat ribbons, using up the whole courgette. Add all the ingredients to the bowl and toss in the pine nuts, mix well.
- Once your Neapolitan sauce, sweet potato, pasta and salad is ready, assemble a bit of each in the bowl and enjoy! I like to mix the sauce with the pasta prior to serving, as well as add some chili flakes, but it’s up to you on how you like it.
Notes
Because this is a three component recipe, I like to make my Neapolitan sauce the day before to eleviate some of the time spent in the kitchen, however, if you have the time, making it all in one go is totally doable! To keep this dish vegan, choose vegan pesto, as well as go for the brown sugar on the sweet potato as opposed to the honey. On that note, if you are a lover of dairy, some feta or mozzarella torn up in the salad is delicious!! The only reason I don’t add it is because since giving up dairy, I no longer have asthma.. small price to pay for healthy lungs! Lastly, if you don’t like sweet potato, sub for butternut – it does the same job!
- Cook Time: 90
- Category: lunch/dinner
Neapolitan Sauce (v) - The Blonde Flexitarian
[…] Pasta (GF / V) Tomato Pasta, Sweet Potato & Arugula Salad (VG) Print clock clock […]
Anonymous